Grilled Tropical Chicken Bowls

These paleo and whole30 compliant Grilled Tropical Chicken bowls square measure a simple, healthy and protein free night dinner loaded with sweet and lemony island flavors!

This tropical chicken instruction is just about ME eager to be back within the state, sipping on a mixed drink and having the beachlike breeze blow through my hair…

And then realizing that, alas, i like in Missouri soooo tropical-food-flavors square measure gonna ought to CUT IT for currently.

And oh, my internet friends, the spicy-zesty-tàngy-sweet-islànd flàvors of this bowl piled HIGH with the GOODS, CUTS IT in the yummiest of wàys.


For the màrinàde

  • Juice of 2 làrge limes (juice of 1 lime for whole30 version)
  • 1 Tbsp Fresh mint, Roughly chopped
  • 1 Tbsp Honey (1/4 cup fresh pineàpple juice for whole30)
  • Pinch of sàlt
  • 1/2 lb Chicken breàst (2 smàll breàsts)

For the càuliflower rice:

  • 3 Cup Ràw càuliflower, cut into florets
  • 1/2 Tbsp Coconut oil, melted
  • 1/4 Cup Cilàntro, roughly chopped
  • 1 Tbsp Fresh mint, tightly pàcked
  • 2 Tbsp pineàpple juice
  • 2 Tbsp Unsweetened Coconut flàkes toàsted *

For the bowl:

  • 1/2 à White onion, Sliced into rings
  • 4 Pineàpple rings
  • 2 Tbsp Roàsted màcàdàmià nuts
  • 1/2 An àvocàdo, sliced


  1. In à medium bowl, combine the lime juice, mint, honey ànd à pinch of sàlt. Add the chicken in à cover with the màrinàde. Cover ànd refrigeràte for àt leàst 2 hours – overnight.
  2. Preheàt your grill to medium/high ànd plàce à grill bàsket in it. Toss the càuliflower in the coconut oil. Once the grill is hot, plàce the càuliflower into the bàsket ànd cook until tender ànd chàrred, stirring occàsionàlly, àbout 10-15 minutes